All-season quick bread or muffins (basic r

1       c            Whole wheat flour
   2       c            All-purpose flour
   1       t            Salt
     1/2   ts           Soda
   1       t            baking powder
   2       ts           Cinnamon
   1       c            Walnuts, chopped
   3       lg           Eggs
   1       c            Sugar, white or brown
   1       c            Oil
   1       t            vanilla
   2       c            Prepared fruits such as
                        Banana, zucchini, carrot,
                        Tomato, orange or apple

  COMMENTS: Choose from the following: Banana: Peel and
  pure‚ 4 to 5 medium bananas for 2 cup total. Carrot:
  Grate 1 or more medium carrots for 2 cups total.
  Zucchini: Shred 3 medium zucchinis for 2 cups total.
  Orange: Grate one tablespoon orange rind. Peel seed
  and chop 4 medium oranges for 2 cups total. Apples:
  Peel, core and shred four medium apples. To two cups
  shredded apple, add one teaspoon lemon juice. Tomato:
  Peel three to four medium tomatoes. Cut in halves and
  squeeze out seeds. Chop and measures two cups pulp.
  For quick loaves, have ready two greased loaf pans, 8
  1/2 x 4 1/2 x 2 inches. For muffins, have ready 2
  12-cup muffin pans. In a medium bowl, combine flours,
  soda, baking powder, cinnamon and walnuts. If
  preparing muffin mix for storage, omit nuts and divide
  dry ingredients into three batches. In a large bowl,
  whisk eggs until foamy, add sugar, oil and vanilla and
  whisk until blended. Add choice of fruit or
  vegetables. Add dry ingredients and stir with fork
  just until blended. Do not beat. Divide dough between
  loaf pans or muffins pans. Bake loaves in preheated
  350'F. oven for 50 to 60 minutes or until tops are
  golden brown and a toothpick inserted in centre of
  loaves comes out clean. Cool in pans for 10 minutes,
  before turning loaves out on wire racks. When
  completely cool, wrap loaves in aluminum foil and
  refrigerate for 24 hours before slicing. To freeze for
  up to one month, put foil-wrapped loaf in heavy
  plastic bag and seal. Bake muffins in pre-heated
  375'F. oven, 12 minutes for large ones, 10 minutes for
  small. Serve hot. For one-third muffin batch: Use one
  cup plus one tablespoon dry mix, one egg, 1/2 cup
  sugar, 1/3 cup oil, 1/2 tsp. vanilla, 2/3 cup prepared
  fruit or vegetable and 1/3 cup nuts.